Since opening our doors in 2003, Mo Mo's has truly become a neighborhood gathering place. We love that our old friends, that frequent Mo Mo's, enjoy bringing their family, friends and colleagues

to experience our unique restaurant. And as our circle of old friends continues to grow, we take great pride as the restaurant becomes part of their routine.”

The warm and friendly atmosphere is not the only thing that brings people to see us. The selection of incredible food and wine is most certainly a major aspect of what brings them here. The signature grilled rib-eye steak, for example, weighs in at a hefty 16 ounces and arrives with a basket of some of the best fries this side of Paris. But when you are in the mood for something stylish, say herb-crusted red snapper over a saffron risotto studded with asparagus tips, or succulent foie gras, which often graces the menu as a special appetizer, it’s nice to know that you can enjoy an exquisitely prepared meal most any night of the week no matter what you choose for attire.

The creative dishes that comprise MoMo’s menu are the result of a lot of interaction between the chefs, staff members and eventually the customers. Every couple of months we get everyone together to cook and taste. Some of our best dishes have come out of those gatherings. It’s a collective effort. Once a potential new dish gets the thumbs-up from staff members, it goes to the customers, usually in the form of a special. “We feel pretty good about a new item before we put it out there for diners, but we tell our customers when something is new and ask them for their feedback. Even when we offer something that seems a little out of the ordinary, our customers generally will give it a try. After awhile, I guess they’ve learned to trust us,” notes manager Sean Hanley who also serves as the restaurant’s resident wine expert. “That trust doesn’t end in the kitchen. “I’m a huge fan of bringing a new wine to a customer based on his or her tastes. They have to trust me to try it, but generally it’s a positive experience.”

Service is another of the restaurant’s strong points. Wait staff are knowledgeable about flavors, sauces, techniques, and are happy to answer questions, provide explanations and even offer tastes of unusual sauces. Your server will demystify what may seem like a complicated dish. Our waiters really get into food once they’ve been here awhile, and they want to share the kitchen’s talent with their customers.

2930 Devine Street

Columbia, SC 29205

(803) 252-2700

About Us

Our chef has years of top notch culinary experience:

Andy White, a Cordon Bleu graduate, worked under legendary chefs Howard Cambell at the General Patton Hotel in Garmish, Germany and Joseph Antonishek at Minx Restaurant in Glendale, California. Before joining Mo Mo's, Andy worked for Yellowstone National Park, Death Valley National Park and Denali National Park. Noteable events that Andy has displayed his masterful skills are the Daytime Emmy Awards and An Evening with the California Winemasters in Hollywood.

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